Khoresh Ghormeh Sabzi
A
good friend and colleague was married to an Iranian for over 20
years, and this was her signature dish when entertaining. I fell in
love with the subtle flavours and have since cooked it several times
myself at home. Visiting Iran in 2007 we were lucky enough to be
served this in a private home, and being taught how to cook it by the
hostess.
You
can buy dried ghormeh sabzi mixed herbs at Bristol Sweetmart, but failing
that, use a mixture of chives, parsley, turmeric leaves and
coriander.
Khoresh Ghormeh Sabzi
Serves
2
Syn
Free on Extra Easy
300g
lean stewing beef
2
onions
½
cup ghormeh sabzi
½
tsp turmeric
1
tsp cinnamon
1
tin of red kidney beans
flavoursome
stock
Sauté
the onion in a little Fry Light for a few minutes, then add the beef
and cook, ensuring that the meat is nicely browned all over. Add the
herbs and spices and enough stock to cover, then simmer over a very
low heat for half an hour. Add the drained kidney beans and simmer
for a further 30 minutes. Serve with rice and vegetables of your
choice.
No comments:
Post a Comment